Stuffed Parsley Fillets

Rating: 3.69 / 5.00 (35 Votes)

Total time: 45 min

Servings: 4.0 (servings)

For the fish:

For the filling:

Vegetable garnish:

For the saffron sauce:


For the fish: Cut the fillets, salt, pepper, sprinkle the inside with parsley and sprinkle with lemon juice.

For the filling: cut the bread into small cubes, mix with the egg and cream cheese. Mix in grated pumpkin seeds and herbs, season with salt and pepper. Leave to infuse for half an hour. Spread the stuffing on the fillets and roll them up from the long side. Heat olive oil and brown the stuffed fish pieces on both sides. Place in an ovenproof dish and cook in the oven at 200°C for about 15 minutes.

For the vegetables: wash and peel the roots and cut them into thin strips. Cook in salted water until crisp and add butter and salt.

For the saffron sauce: mix the spelt flour with the crème fraîche and a little water. Bring the soup to the boil with the saffron threads and stir in the crème. Simmer briefly on low heat, finish seasoning with garlic powder.

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